Claire Lower
clairelower
Claire is the Food & Beverage editor for Lifehacker, and a noted duck fat enthusiast. She lives in Portland, Oregon with a slightly hostile cat.
1/15/20
5:47 PM
10

Oh wow I want to fill this sour cream crust with sour cream caramel

1/15/20
5:40 PM
10

Have we discussed that my cat’s name is “dollop” as in “dollop of daisy” because she is all white like an angry mound of sour cream? Read more

1/15/20
4:11 PM
Save

I love this crab butter, but I do worry it would make the crab hard to hold and crack?

1/15/20
4:10 PM
Save

I make sure there’s a lot of room in the bag, and don’t vacuum seal it or get aggressive with pushing all the air out. The water in the bag will submerge it without having to press on the bag too much.

1/15/20
4:09 PM
Save

My only hesitation in doing that is worrying that it will make the shell slippery and hard to get a hold of/crack and peel. But this might work for the more dexterous among us.

1/15/20
1:15 PM
Save

You need the bag to keep the circulator safe. You don’t want to get little bits of crab (or beer!) in the mechanism. But I like this idea of adding beer to the bag!

1/14/20
2:54 PM
Save

A mini crockpot is a hack and I’ve been thinking about getting one.

1/13/20
5:18 PM
4

I almost never add milk or cream to my scrambles eggs. If I want them creamy, I’ve found either cooking them super slow or adding cornstarch (linked above) is actually more effective!